Orchid tea: mature leaf tea from Bulang Mountains with orchid flowers
Orchid flower tea: the pure dried orchid flowers: the best nature
Our Puer RESERVA
Ailaoshan RESERVA 2005
Bangwei RESERVA 2005
Banzhang RESERVA 2005
Manzhuang RESERVA 2005
Mengsong RESERVA 2005
aged Puer Tea:
Banzhang Mountain RESERVA, 2004
Manzhuang Mountain RESERVA 1999
Manzhuang Mountain, 2002
Yiban & Manzhuang Mountains, 2002
Gold Tea: a
mature leaf Puer Tea from the JingMai Mountains
Young Leaf Puer Tea:
from the AiLaoShan
Puer Tea Flowers: from
the JingMai Mountains
green teas are still alive and in a complex fermentation process. In their
early years, they are close to green tea as it is known in conventional
trade. Later, they develop the specific Puer Tea aroma. These teas increase
in value over time.
on their journey to Lhasa in Tibet, for which horses and oxen were used
on dangerous mountain trails, the leaves of the tea were kept slightly
moist and a special cool fermentation process continued to develop the
great taste that became known world wide as Puer Tea.
Tea oil: if you like tea, you will love tea oil
what is better than drinking tea? - Eating tea!
Green tea extract powder
Banzhang Mountain forest
Health Food Restaurant, tea garden, and food store
tropical health food
Ivan Schiffer's health food concept
a specialty from the Golden Triangle
The forests between Thailand and Yunnan are home to many mountain folks.
As varied as their languages and home gardens are their ways of utilizing
One specialty of the area is sour tea: the leaves of Camellia sinensis
treated similar to what other cultures do to sauerkraut.
Endless forested hills of the Golden Triangle are home to many varieties
of the tea tree Camellia sinensis.
In these forests a special product is created: sour tea leaves.
The leaves are collected from old tea trees deep in the mountain forests,
where no pesticide has ever reached them.
The leaves are harvested friendly to the tree: they are cut with scissors,
leaving a part of the leaf on the tree for continued photosynthesis.
The leaves are steamed before processing.
Then they are wrapped in banana leaves and allowed to ferment for 3
Then they are packaged for transport in bamboo baskets lined with banana
The final product, stored in the basket.
Please write to us if you are interested in tasting this special product
or visit us in Chiang Mai to taste the sour tea.
| e-mail us | ask
Biodiversity protection, sustainable
crop production, and fair trade
in China and Asia's Mekong Region
tropical rain forest flowers, exotic
rare plants and herbs, products for gardening, horticulture, landscaping, health,
hobby, and on wholesale
in our store and contribute to biodiversity protection and fair trade
list | Exotic
plants shop | Tropical crops |
Books | Puer
tea | Health & aroma | Herbal
medicine | Heat treatment
| contract grow with us | become
a partner | wholesale
design : water
amphibia : reptilia
: panda : takin
ecotourism : Xishuangbanna
: Shangrila : Yunnan
books : Buddhist
flowers : consulting :
science of ecology : medicine
bananas : ginger
: herbs : orchids
: trees : succulents
: lianas :
Gabrielle's traditional motive Chinese
jewelry : Wu Jialin's black and
rain forests : river
banks of the Mekong : pools : sacred
forests : sinter
terraces : chili growing
AIDS/HIV : asthma
: acne :
herpes : hepatitis
: cancer : diabetes
: health tea : malaria
: Puer tea : orchid
is the Thai internet portal for biodiversity products designed to protect endangered
species in cooperation with local ethnic communities
a project of the
BIODIVERSITY RESEARCH & DEVELOPMENT CENTRE
Xishuangbanna, Yunnan, China
© 2000 - today
now at the
A truly rare treat not only for orchid lovers...
ecologically friendly and organic certified tea production:
Imagine, the traceability of your supply chain leads your
customers to the tropical jungles of the Mekong river and to the Himalayan
mountains where Tibet meets Yunnan. Immerged in diverse culture and rich
biodiversity, your customers can visit the places and people where your
organic products start from pristine soils, clean air, and where they
support the livelihood of local ethnic communities.
Would this add to the sustainability and credibility of your company?
Would your trademark benefit from international
research publications lauding your company's involvement in saving the
If you are in the food, cosmetics, flower, herbal, and medical business,
certifying your products as contributing to rain forest and biodiversity
protection will be an advantage with a competitive edge.
The TianZi Biodiversity Centre is working with German Universities to
design land use systems, which are bound to change paradigms: we promote
rare agro-biodiversity species, manage complexity, and find alternatives
to destructive forms of mono culture.
If all this is in line with your company's business concept - please contact
The TianZi Team.
history of Puer Tea:
was in Ming and Qing Dynasties, when the tradition of processing tea from
the tropical mountains of South-West China, the former mysterious Kingdom
of Xishuangbanna, became known world wide.
Out of necessity to transport the much wanted tea over long distances,
a process was developed that led to the aged but sweet taste of these
During those days, the farmers were sun drying the freshly harvested tea
leaves to reduce moisture and make the leaves soft. Then they rolled them
to break cell structures for improved fermentation, and transported them
for about 10 days to the further North located collection center of tea
in the small town of Pu Erh, which belongs to the administration of Simao
- the Southern-most town of China until last century.
In PuErh, the tea - by then already slightly fermented during the 10 days'
travel - was steamed to become more soft for pressing the leaves in wooden
molds to a standardized "cake" of exactly 49 Lang (375 g). Seven
such cakes (7 has been a meaningful number in old China) were tied together
with a special shingle produced only by young dragon bamboo shoots. These
were soaked wet before the transport.
Then the long journey over 100 days began to Lhasa in Tibet, where the
tea is used until today to make buttered tea, and from where it reached
India and ultimately Europe.
Throughout these journeys, for which horses and oxen were used on dangerous
mountain trails, the leaves of the tea were kept slightly moist and a
special cool fermentation process continued to develop the great taste
that became known world wide as Puer Tea.
more about Puerh Tea history, processing and our concept of protecting
the ancient tea forests:
1 | 2
| 3 | 4
The tropical mountain
forests of Xishuangbanna are the natural environment and origin of the
tea tree Camellia sinensis.
your plans and plants with us:
our contract growing arrangement
tea with us here: